This sweet potato and black bean bake is a lovely Mexican-style dinner, made with easy-to-find and affordable ingredients. The beans also means it’s rich in calcium and protein. After preheating your oven, bake sliced sweet potatoes (drizzled with oil) for around 20 minutes.
While they are cooking, fry onion and pepper, with garlic, cherry tomatoes and spices, then stir in tinned tomatoes, tinned beans and some water. Cook for 15 minutes or so.
Layer the baked sweet potato slices on top and grill for a few minutes, then serve with fresh coriander, vegan yoghurt and a slice of lime.
As this is a Mexican meal, treat yourself to a no-alcohol margarita from Pentire Drinks – made in Cornwall!
